Creamy Coconut Rice Recipe

Place the rice in a fine-mesh strainer and run cold water over it until the water runs completely clear to remove excess starch.

In your saucepan, whisk together 1 can (13.5 oz) of full fat coconut milk and 0.5 cup (120ml) of water.

Add 0.5 tsp sea salt and 1 tsp granulated sugar to the liquid mixture.

Tip the rinsed rice into the pot and give it one gentle stir to submerge all grains.

Heat the pot over medium high until large bubbles break the surface.

Immediately turn the heat to the lowest possible setting and fit the lid tightly.

Cook for 20 minutes without lifting the lid. Do not peek.

Remove the pot from the heat and let it sit, covered, for 10 minutes.

Use a fork or spatula to gently lift and separate the grains until the rice looks airy and light.

Transfer to a bowl while it's still warm and the aroma is at its peak.